KFS Series Blast Chillers — WKDL Rapid Cooling Units

How Do You Cool Hot Product Through the Danger Zone in Under 90 Minutes?

Food safety regulations worldwide require cooked products to pass from 60 °C to below 5 °C within 90 minutes. Standard cold rooms cannot deliver the airflow velocity or evaporator capacity to achieve this — they were never designed for it. The WKDL KFS Series blast chillers generate the extreme air velocity and low evaporating temperatures needed to pull heat out of product fast, protecting food safety and extending shelf life.

WKDL KFS Series — Rapid Cooling & Blast Chilling Evaporators

The KFS Series is specifically engineered for food processing environments where rapid temperature reduction is critical. Seven models cover cooling capacities from 8.0 kW to 50.0 kW, generating air temperatures of −35 °C to −45 °C with high-velocity directed airflow that penetrates product stacks on trolley racks. The result: core temperatures drop from +70 °C to below +3 °C in 60–90 minutes, meeting HACCP blast chilling requirements.

Unlike general-purpose evaporators, KFS units feature nozzle-type air discharge for targeted high-velocity cooling, reinforced fan assemblies rated for continuous duty, and 12 mm fin spacing that minimises frost blockage during the high-moisture initial cooling phase. Hot-gas defrost is standard on all models, completing a full defrost cycle in under 10 minutes between production batches.

The KFS line is deployed in central kitchens, meat processing plants, bakery production lines, ready-meal factories, and institutional catering facilities across the Middle East, Southeast Asia, and Africa.

Key Specifications

CE (Manufacturer’s Declaration)
Manufacturer’s ISO 9001

• Operating Temperature — −35 °C to −45 °C air temperature
• Cooling Capacity Range — 8.0 kW (KFS-80) to 50.0 kW (KFS-500)
• Air Discharge — Nozzle-type directed flow, 8–15 m/s velocity at product level
• Coil Construction — Copper tubes, hydrophilic aluminium fins
• Fin Spacing — 12 mm (high-moisture optimised)
• Defrost Method — Hot-gas defrost standard, <10 min cycle
• Fan Motor — High-static axial, IP54, 380 V 3-phase 50 Hz, continuous duty rated
• Refrigerants — R404A, R507A, R744 (CO₂ cascade)

Model Range

KFS (Blast Chilling) vs DJ (Blast Freezing) — Which Do You Need?

Rule of thumb: KFS when your product enters hot (cooked/baked) and needs rapid chilling to meet HACCP. DJ when your product enters chilled and needs deep freezing for long-term storage.

Common Applications

• Central kitchens and catering facilities — blast chilling cooked meals before packaging
• Meat processing plants — rapid cooling of carcasses post-slaughter
• Bakery production lines — flash cooling bread and pastries before packaging
• Ready-meal factories — HACCP-compliant rapid temperature pull-down
• Seafood processing — rapid chilling of fresh catch before grading and packing

Recent Supply Example

A central kitchen operator in the UAE ordered 4 × KFS-250 units for a new facility processing 8,000 meals per day. Each unit chills a full trolley rack of cooked food from +75 °C to +3 °C core in under 80 minutes. Delivered FOB Shanghai within 20 days at approximately USD 3,800 per unit. Total project value: ~USD 15,200.

Why Source Through hicool?

• Direct factory pricing — typically 30–50% below European equivalents
• Authorized WKDL distributor with full manufacturer warranty
• Complete documentation: HACCP compliance data, performance curves, GA drawings
• Express delivery: 12–18 days FOB for standard models
• System design support: compressor rack + condenser + KFS evaporator matching

📩 Need a quotation? Send your requirements to sales@hiqool.com or request a quote online. We respond within 24 hours with pricing, lead time, and technical datasheets.